Low Sugar Apricot Jam (No Canning Required)

June 13, 2017

Last week, I picked up 25 pounds of fresh, local apricots at a nearby market. I wait for this brief window of opportunity every year so I can make my delicious, low sugar apricot jam. I was once intimidated by the jam making process but once I discovered you can actually skip the canning process and simply keep the jam stored in the freezer, I was a believer.

You’ll notice this is a big batch recipe and that’s because this jam goes quick at my house. It usually only lasts a couple of months and then I anxiously await early summer so I can stock up on apricots and make this jam again.

Low sugar apricot jam is my FAVORITE. You’ll notice that a lot of recipes out there use A LOT more sugar than I did, and I’m not really sure why that is. You don’t need much sugar to make this jam sweet because the apricots are already so sweet. It “sets up” just fine because you boil for a little bit longer, but you won’t get a stiff “preserve” like jam (which I actually prefer!).

Also, I don’t use pectin because, quite frankly, I just never have it on hand and it’s too much of a hassle to go to the store for one ingredient. It’s definitely not necessary in this recipe. I love apricot jam on just about anything; toast, bagels, waffles, or on some fresh homemade apricot scones (recipe to follow soon).

Ingredients for Low Sugar Apricot Jam:

Directions for Low Sugar Apricot Jam:

Start by choosing the ripest apricots because they will be the sweetest. Wash, trim and chop apricots into quarters, discarding the pits. Add into a large stockpot with lemon juice and sugar and give it a good stir.

Bring to a rolling boil, lower heat to medium and allow to simmer for 30 minutes. Mix occasionally so jam doesn’t burn at the bottom. *A rolling boil is when you can stir the pot and the bubbles don’t go away.

To check readiness:

Place a small saucer plate in the freezer for 5 minutes

Remove from freezer and drop a teaspoon of jam into center

Run your finger through the middle; if jam stays somewhat separated, it’s ready

If it comes together right away, allow to boil an extra 5 minutes at a time until desired thickness of jam is achieved

While jam is boiling, prepare your mason jars by washing them and rinsing with boiling water to kill all bacteria. While jars are still hot, fill them with jam leaving 1/4″ headroom at the top.

Close jars with self sealing lids and flip them over.

Allow for the jam to stay flipped over until it cools completely. This process helps to seal the jars by sucking in the lid tighter and creating an air tight seal. When you flip the jars back over the button on top of the lid should be depressed (and not pop up when pressed on). Store jam in freezer for up to 1 year and simply defrost on counter top or in a bowl of warm water when ready to enjoy.

XOXO,

Irina

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Wash and chop apricots into quarters, discarding the pits. Add into a large stockpot with lemon juice and sugar and give it a good stir.

Bring to a rolling boil, lower heat down to medium and allow to simmer for 30 minutes, mixing occasionally so jam doesn't burn at the bottom.

Place a small saucer plate into freezer 5 minutes before jam is done. Remove from freezer and drop a teaspoon of jam into center. Run your finger in the middle, if jam stays somewhat separated, it's ready. If it comes together right away, allow to boil an extra 5 minutes at a time until desired thickness of jam is achieved.

While jam is boiling, prepare your mason jars by washing them and rinsing with boiling water to kill all bacteria. While jars are still hot, fill them with jam leaving 1/4" headroom at the top. Close jars with self sealing lids and flip them over.

Allow for the jam to stay flipped over until it cools completely and store in freezer for up to 1 year.